egg-noodles-with-peas-and-mushrooms-230984.json

{
    "directions": [
        "Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.",
        "Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper."
    ],
    "ingredients": [
        "2/3 cup sliced shallots (2 large)",
        "3 tablespoons unsalted butter",
        "10 oz mushrooms, trimmed and quartered lengthwise (4 cups)",
        "1 (10-oz) package frozen baby peas, thawed",
        "1/4 teaspoon salt",
        "1/8 teaspoon black pepper",
        "1/2 lb medium or wide egg noodles"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Pea",
        "Fall",
        "Noodle",
        "Shallot",
        "Gourmet",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Egg Noodles with Peas and Mushrooms",
    "url": "http://www.epicurious.com/recipes/food/views/egg-noodles-with-peas-and-mushrooms-230984"
}